In the cultural mixing pot that is Hong Kong, there are new exciting dining and drinking concepts popping up all the time, from innovative fine dining and internationally known restaurants coming to the city for the first time to locally-born exploratory fusion. Stay on top of the need-to-knows of the dining scene with our restaurant and bar opening guide.


anju west kowloon
ANJU at the Civic Square at Elements (© ANJU)

ANJU, the vibrant contemporary Korean restaurant and bar, has recently opened its door at the Civic Square at Elements. This exciting new hotspot is a celebration of Korean cuisine, offering a menu that combines traditional flavors with a modern twist, such as the must-have signature Yangnyeom Chicken, which served with yuzu aioli. With its playful decor and atmosphere, ANJU is the perfect place to enjoy a satisfying lunch, unwind with colleagues during happy hour, or socialize with friends in the evening. They offer a wide selection of Korean liqueurs, from premium soju and somaek to soju bombs, makgeolli (Korean rice wine) and cocktails.

Shop R004, Civic Square, Elements | +852 2196 8733

Chôm Chôm

chom chom central soho
Chôm Chôm will reopen on October 1 (© Chôm Chôm)

Since its opening in 2013, Chôm Chôm has been a beloved joint in Soho. Now, after a month-long journey across Vietnam, the team returns with renewed energy and a revitalized space. Indulge in flavour-forward cocktails, fresh bia hoi-style beer, and a menu of satisfying, easy-to-enjoy Vietnamese street food-inspired dishes crafted by Head Chef Logan Hester. Join the grand reopening celebration on October 1st and get your hands on some cocktails and Vietnamese bites!

58 Peel Street, Central, Hong Kong | +852 2810 0850

El Taquero

el taquero wan chai
El Taquero is a new Mexican joint in Wan Chai (© El Taquero)

Nestled in the heart of Wan Chai, the team at El Taquero prepares a menu that showcases the diverse flavors and cooking techniques of Mexico, from Hidalgo to Mexico City. Indulge in the freshly made tortillas and salsa selection while sipping on Mexican-inspired cocktails. The must-try highlight is the Al Pastor Experience, featuring thinly sliced marinated pork slow-cooked on a “trompo” rotating spit, allowing the citrus juices and aroma of pineapple to infuse the meat. Served with warm tortillas, salsa roja, and garnishes, it offers a delightful DIY experience.

Shops B-F G/F Yan King Court, 119 Queen’s Road East, Wan Chai | +852 2811 1998

Gu Liang Cai

gu liang cai central
Gu Liang Cai is a new Chiu Chow restaurant in Central Market (© Gu Liang Cai)

The fast-casual Chiu Chow eatery, Gu Liang Cai, is the latest addition to Central Market’s culinary scene. Led by renowned chef Ronald Shao and a talented team of native Chiu Chow chefs, it introduces a contemporary twist to traditional dishes, from slow-cooked marinated delicacies to classic stir-fries and Chiu Chow-style street food. 

See also
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Shop 124-125, 1/F, Central Market, Central | +852 2117 1919

Informal Affairs

informal affairs wong chuk hang
Informal Affairs takes inspriration from the Hong Kong classic movie (© Ovolo Southside)

Transport yourself to the golden era of 90s and early 2000s Hong Kong at Informal Affairs, the first rooftop gin pop-up bar in Ovolo’s rooftop bar, Southside. Set against the serene backdrop of the Southern district and South China Sea, it offers a dai pai dong-style setting that is often seen in the movie. Sip on expertly crafted cocktails curated by The Wise King’s Sandeep Kumar and Ovolo’s Issac Lim, featuring N.I.P Gin, paired with a delectable Hong Kong-inspired vegetarian snack menu. 

Ovolo Southside, 64 Wong Chuk Hang Road, Wong Chuk Hang | +852 3460 8100


kanesaka central
Kanesaka brings the michelin-starred restaurant in Tokyo to Hong Kong (© Kanesaka)

Experience the artistry of authentic Edomae sushi at Kanesaka Hong Kong, the highly anticipated restaurant by renowned Japanese chef Shinji Kanesaka. Nestled in the CCB Tower, it brings the legacy of its flagship, the two MICHELIN-starred Ginza Sushi Kanesaka in Tokyo, to Hong Kong. Led by the talented Head Chef Seiji Taniguchi, who trained at the esteemed Tokyo Palace Hotel branch, the menu presents a symphony of flavors and textures in each meticulously crafted sushi piece. With a focus on safety and quality, the restaurant carefully selects seafood from trusted suppliers, prioritizing the well-being of its valued guests.

5/F, CCB Tower, 3 Connaught Road Central, Central | +852 2117 1175

Shop B

shop b sai ying pun
Shop B opens its door in Sai Ying Pun (© Shop B)

Brought to you by the team behind the beloved Pondi, Shop B draws inspiration from the iconic dai pai dong of Hong Kong. With a menu designed for communal dining, there are plenty of sharing options, including crispy large intestine and claypot fried oysters with ginger scallion. Don’t miss in the signature crispy fermented bean curd pigeon and the flavorful black pepper potato beef. Pair with refreshing cocktails that incorporate nostalgic ingredients such as Ribena cordial, preserved salted lemons, and Vitasoy soy milk. 

10-14 Fuk Sau Lane, Sai Ying Pun | +852 9591 0199

Teppanyaki Mihara Goten (TMG)

Teppanyaki Mihara Goten causeway bay
TMG has a romantic ambiance (© Teppanyaki Mihara Goten)

Led by acclaimed Japanese chef Terufumi Mihara, TMG offers a captivating fusion of kappo cuisine and teppanyaki. Chef Mihara’s expertise shines as he skillfully prepares dishes using the freshest seasonal ingredients. With its romantic and intimate atmosphere, indulge in exquisite dishes such as grilled king crab crêpe, broiled Ezo abalone with Hokkaido sea urchin, and A4 Miyazaki Wagyu beef roll. 

3/F, CUBUS, 1 Hoi Ping Rd, Causeway Bay | +852 5394 3689

The Baker & Bottleman

the baker & the bottleman central
The pop-up shop at LANDMARK (© The Baker & The Bottleman)

Simon Rogan’s The Baker & The Bottleman opened a pop-up sensation in Central’s Landmark. For the next six months, indulge in a selection of 16 daily pastries, from fluffy croissants and mouthwatering scones to cookies, that pay homage to the rich British heritage. Each baked item is made with traditional artisanal techniques and locally sourced ingredients, perfectly complemented by award-winning carbon-neutral coffee from Oasis Coffee Roasters in Taiwan.

See also
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Shop 239B, 2/F, LANDMARK ATRIUM, Central


yuan central
YUAN is a Chinese vegetarian fine-dining restaurant (© YUAN)

Whether you’re a vegetarian or not, don’t miss YUAN, the new Chinese vegetarian fine-dining restaurant in Central. With its allium-free dishes, YUAN redefines vegetarian cuisine by highlighting the natural flavors of seasonal ingredients. Delight your taste buds with a tantalizing array of dishes, including emerald pate, matsutake mushroom soup with chrysanthemum tofu, stuffed Portobello mushroom, and crystal dumplings. 

Shop 2, G/F, Chinachem Hollywood Centre, 1-13 Hollywood Road, Central | +852 2728 7278


The deep-fried steak at Kyoto Katsygyu
One of the most hotly awaited restaurant openings in Airside is fried-steak specialist Kyoto Katsugyu (©Airside)

One of the most highly anticipated mall openings in Hong Kong is Airside, which will house a variety of F&B options, starting late September. Airside Pâtisserie will serve up European cuisine and confectionery, while Nana’s Green Tea will offer matcha-based drinks with a side of its signature hospitality. Lovers of Japanese cuisine can stop by at Uogashi Nihonichi for its seasonal sushi, and Kyoto Katsugyu for its deep-fried steak.

AIRSIDE, 2 Concorde Road, Kai Tak, Kowloon | +852 2686 0333 


The interiors of Lockdown are inspired by the Prohibition Era speakeasies of the early 20th century.
The interiors of Lockdown are inspired by the Prohibition Era speakeasies of the early 20th century (© Lockdown)

This new speakeasy on Hong Kong’s bar scene is being launched by the founders of award-winning venues like Penicillin and The Old Man. The 30-seater Lockdown — inspired by Hong Kong’s Covid-engendered social-distancing restrictions — has a cocktail menu that features around 25 handcrafted concoctions across three categories: Experimental, Vintage and Remastered Classics. And if you want something to nibble, there are shared plates inspired by indigenous Asian culinary techniques.

G/F, 27 Hollywood Road, Central | +852 6201 5855

Alice Pizza

An 'al taglio', or by the cut, pizza topped with prosciutto.
Don’t want an entire pizza? Then order one ‘al taglio’, or by the cut, at Alice Pizza (© Alice Pizza)

This pizzeria renowned for its thin, light and crispy ‘al taglio’ pizzas, which are cut into pieces and sold by weight, will make its Asia debut in Hong Kong. So diners will have the convenience of choosing freshly baked pizza based on the size and quantity they want, made from ingredients imported from Italy. Two dozen different toppings will be available every day from a dedicated pizza menu featuring classic flavours, as well as vegetarian and vegan offerings.

G/F, 92 Queen’s Road East, Wan Chai |


A strawberry-and-custard mille-presse being assembled on a cake stand.
Gariguette puts its own spin on the classic mille-feuille by sandwiching fillings between two discs of pastry (© Gariguette)

Set to open on September 9 in Causeway Bay’s Fashion Walk, Hong Kong’s first Gariguette store will also be the brand’s first international branch. The dessert store uses the classic mille-feuille as inspiration for their mille-pressé — a sandwich-like creation with different fillings in between two circular slices of flaky pastry. Choose from eight sweet and four savoury flavours such as the strawberries and custard cream in their signature Napoléon, or cheese and ham in Jambon Fromage — as well as some Hong Kong-only offerings.

See also
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Shop D, Fashion Walk, 42-48 Paterson Street, Causeway Bay | @gariguette_hk

ĀN Soy

A tray with a set meal from AN Soy with a   Strawberry Soy Sponge Cake, mapo tofu mazesoba, and a soy drink.
The AN Soy mapo tofu mazesoba comes in a vegetarian version and can be topped with braised pork belly as an add-on (© AN Soy)

What started out as Chef Vicky Lau’s limited soy-based menu at two-Michelin-star Tate Dining Room spawned an entire soy-based restaurant — Mora. Now Chef Lau has decided to go the elevated food court route with An Soy at Basehall in Central, with dishes such as mapo tofu mazesoba, which also has a vegetarian version. If you’ve got a hankering for something sweet, try the Strawberry Soy Sponge Cake or the Red Date Honey Financier.

Baseball 02, LG/F, Jardine House, 1 Connaught Place, Central | + 852 6730-2494

Bengal Brothers

an overhead view of the offerings from bengal brothers, which includes keema pav, a whole fish, butter chicken, and kati rolls.
The all-new Wan Chai branch of Bengal Brothers features their famed kati rolls and new additions like the Parsi keema pav (© Bengal Brothers)

The Wan Chai branch by kati roll specialists Bengal Brothers reopened as a sit-down restaurant earlier this month. While their famed rolls remain front and centre of the menu, there are new additions such as the Parsi keema pav and the classic Old Delhi butter chicken. But the biggest upgrade is the drinks menu, which includes cocktails like Sugarcane Smash made with rum or vodka, sugar cane juice, lime, ginger beer and mint, and Pallonji’s Fizz, which is based on a popular Parsi drink.

G/F, 6 Johnston Road, Wan Chai | +852 9245 8774


The croissants and coffee sold at Bacha Coffee.
Bacha has been selling only arabica coffee since 1910 (© Bacha Coffee)

This century-old coffee house opened its first Hong Kong branch at IFC Mall in late August, and since then it’s been chock-a-block with customers heading in to pick up its signature Arabica coffee from 35 countries across the world and its sweet or savoury croissants. The interiors are reminiscent of its Moroccan origins, with inlaid black-and-white chequered tiles, intricate carved wood and antique mirrors.

Shop 1063, Level 1, IFC Mall, 8 Finance Street, Central | +852 2301 1910


Fisholic at Hysan Place has introduced some new dishes exclusively for the Causeway Bay branch.
Fisholic at Hysan Place has introduced some new dishes exclusively for the Causeway Bay branch (© Fisholic)

Seafood fanatics don’t have to head all the way to North Point to sample Fisholic’s dishes anymore. Instead, they can stop off at Hysan Place, where the Michelin Bib Gourmand-recommended restaurant has opened a new branch. While customers can sample favourites like the Fish As Chips (fish fries sans potatoes) and Fishotto (risotto made with mined fish), they can also try exclusive dishes like the new Fishotto series — think green curry Fishotto with pork neck and squid ink scallop Fishotto.

1102 Food Plaza, 11/F Hysan Place, Causeway Bay | + 852 6383 2683

Header image credits: Teppanyaki Mihara Goten

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